How to make DIY chocolates

Exercises for training the muscles of the fingers are not always included in general training programs. However, strengthening these muscles is very important and beneficial, including for people who are seriously involved in martial arts or other sports. This material is intended to deepen your knowledge of the different ways to train your hands, both to strengthen them and to maintain tone.

Warm-up exercises for the fingers

These simple exercises are recommended daily as a warm-up and to maintain muscle tone. Since they do not require any special adaptations, they can be made anywhere, for example, at the workplace or at the institute. If the correct execution technique is followed, they are absolutely safe for health.

1) A simple and effective exercise that everyone knows - fanning out the fingers to the sides. You need to try to make maximum effort and move your fingers as wide as possible. Fix the final position from 3 to 5 seconds. The exercise is performed 3 times, you can do it simultaneously with two joined palms.

2) Bend your fingers into a fist so that it is not completely closed, then tighten the muscles as much as possible. Fix the final position from 3 to 5 seconds. The exercise is performed 3 times.

3) The starting position is the same as the initial stage of the previous exercise. Tighten the muscles of the fingers as much as possible, as if making efforts in order to unclench the fist. Fix this position for 3 to 5 seconds, repeat 3 times.

4) Press your palms against each other with the maximum possible effort. The number of approaches and the time for performing the exercise are similar to the previous options.

5) Engage one by one the fingers of one hand with the fingers of the other into the lock, starting with the thumbs, and try to break this grip. Perform 3 sets of 3 seconds.

6) Alternately rest the fingers of one hand on the palm of the other. Perform 3 sets of 3 seconds for each finger.

7) Alternately squeeze each finger of the hand with the thumb, folding into a position similar to the original one for the famous click. The execution time is 3 seconds per finger.

Exercises for hands and fingers for a child - years old

Exercises for hands and fingers for a child 5-7 years old

Exercises for the hands related article

In pursuit of expanding the assortment, manufacturers have forgotten about the quality of the manufactured product. Everyone tries to invest a minimum of funds, and at the exit to receive significant capital. The consumer suffers from this, and not only financially, but also physically: the quality of mass-market products deteriorates and negatively affects the human body. But there is a way out - to cook yourself from quality products. DIY chocolates at home can also be made, and it's not difficult at all.

How to make chocolates at home: rules and secrets

The main thing in the process of making homemade sweets is to follow the rules for working with chocolate.

  • The optimum temperature in the room where the work with chocolate will be carried out is 16-20 0 С.
  • In order to get a beautiful uniform tone of the chocolate body for the candy, it is important to observe melting temperature of the product: for a dark variety -32 0 С, for dairy varieties - 30 0 С, for white - 28 0 С.
  • To make the candy glossy with a crispy shell, the chocolate must be tempered - subject to a temperature difference: black heated to 45 0 С and gradually cooled to 32-34 0 С, milk and white are heated to 38-40 0 С and cooled to 28-30 0 С.
  • Chocolate can be melted in the microwave by the pulse method (stirring every 10 seconds) or in a water bath.
  • For tempering, it is better to use chocolate drops - they are more convenient to work with than a bar.
  • A prerequisite for a good result is the absence of moisture in the molds and water droplets in the chocolate.
  • Ready sweets are stabilized at a temperature of 16-20 0 С. At a high room temperature, it is better to put the products in the refrigerator for 10 minutes, placing them on the lower shelf.
  • Sweets made in silicone molds are more aesthetically pleasing: they do not form a white coating, they are easy to remove.
  • Powdered sugar in the composition allows you to achieve a uniform consistency and smooth structure.
  • Chocolates with fillings, layers, fillings for homemade sweets are not suitable.
  • Products for homemade sweets should be of high quality and fresh.
  • Ganache, nougat, marzipan, berries, marmalade, fondants, nuts, dried fruits - all this goes well with chocolate and can be an excellent filling for home-made sweets.
  • To decorate the dessert, use chocolate of a contrasting color, finely chopped nuts, fried sesame seeds, coconut flakes, confectionery sprinkles, freeze-dried fruits.

Each of these recommendations must be followed - this is the key to a good result.

What equipment you need to make homemade chocolates

There are tools without which making chocolates at home is almost impossible if you set yourself the goal of making the perfect dessert. Among them:

  • cooking thermometer;
  • heat-resistant dishes for melting chocolate drops;
  • silicone spatula;
  • mixer; <
  • silicone molds for molding products;
  • parchment;
  • microwave oven;
  • a wide kitchen board on which the finished candies will stabilize.

You can do without the listed inventory. Then the products are formed by hand or the prepared mass is poured into any form available at home.

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